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Wednesday, 9 June 2021

Baked Ratatouille with Butter Bean Mash



I know many readers are vegetarian, while others choose to eat meatless once or twice a week. Menu plans are always a personal choice. Today's recipe suggestion is for 'baked ratatouille with butter bean mash', a vegetarian dish full of flavour and goodness, which can be easily adapted for meat (or fish) lovers. Just add chicken/sausages/fish etc. of your choice!

It's a spin on the classic French stew, this healthy traybake is the perfect choice for getting more veggies into your diet. Roasting the veg allows them to develop rich flavours that go perfectly with the creamy butter bean mash. It is nice served with fresh basil leaves. 

Ingredients
Serves Four
2 courgettes (zucchini), sliced into 1cm rounds
3 peppers, de-seeded and cut into bite-sized chunks
3 red onions, thickly sliced
250g salad/vine tomatoes, roughly chopped
2 tbsp olive oil
2 tbsp herbes de Provence
3 garlic cloves, unpeeled
400g tin chopped tomatoes
2 x 400g tins butter beans, drained and rinsed
10g fresh basil

Method
1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the courgettes (zucchini), peppers, onions and salad/vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. Bake for 15 mins, then stir in the tinned tomatoes. Bake for 20-25 mins until the veg is tender.
2. Scoop out the garlic and squeeze into a saucepan, discarding the papery skins. Add 50ml water, 1 tbsp oil and the beans; heat through over a low heat for 5 mins. Mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
3. Divide the mash between 4 plates and spoon over the ratatouille. Tear over the basil leaves to serve.


Nutrition Per Serving
Fat 10g Carbohydrate 33.7g Protein 12.6g Fibre 9.8g Salt 0.4g
From original idea here

You may also like this recipe
Ratatouille with Baked Eggs, a low carb 'French Inspired' dish - see here

Herbes de Provence (or herbs de Provence) is an aromatic blend of dried Provençal herbs and spices. It originated in the Provence region of Southern France, so it's most commonly associated with French cuisine.
Herbs de Provence Ingredients
Commercial herbes de Provence blends usually include; Marjoram, Rosemary, Thyme, Basil, Oregano, Savoury Bay leaf.
French herbs de Provence blends do not typically include lavender, but the fragrant leaves are often found in North American blends.
You can use the earthy mix of herbs and spices whenever and wherever you need a bit of Provençal flavour. For instance in this Chicken 
Provençal recipe


A variety of recipe suggestions and articles are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

30 comments:

aussie aNNie said...

Your reciipes are always welcome, this looks amazing. x

J.P. Alexander said...

Gracias por la receta siempre el ratatouille es una genial opción. Te mando un beso

Tom said...

...goodnes from the garden.

Miss Val's Creations said...

An excellent meal. I have actually never tried a bean mash before. That is a perfect complement to a vegetarian dish for protein.

Lee said...

Once upon a time I made ratatouille often...and I always prepared it when I made shashliks. Delicious! :)

Martha said...

What a beautiful meal. I'm definitely saving this one. :)

Christine said...

This looks delicious!

happyone said...

That looks so good and so pretty too.

William Kendall said...

That sounds different.

Margaret D said...

Looks nice.

Elephant's Child said...

Yum.

Bleubeard and Elizabeth said...

I'm saving this recipe for when (IF) I harvest my first zucchini. If I time it right, I'll also get a tomato or two also. Thanks for this recipe, Jan.

Jo said...

Yes please to the ratatouille, no thank you to the butter bean mash. My mum used to love butter beans but they're something I've disliked all my life.

Valerie-Jael said...

This looks so good! Thanks for sharing! Valerie

baili said...

i really liked this recipe dear Jan

today i am making zucchini and it looks delicious :)
thank you for sharing !
blessings!

eileeninmd said...

Hello,
It looks so colorful, a delicious meal.
I would be happy having this recipe for dinner.
Take care, enjoy your day!

PerthDailyPhoto said...

Will definitely be making this Jan. I made a vegetable curry this evening, roasting the veg first, was delicious ✨

mamasmercantile said...

A great way of using up surplus veg that we have at this time of year.

Inger said...

I think I would really like the butter bean mash. Being old now, mashed food is more and more appetizing.

DVArtist said...

I am hungry right now this dish is telling me to get up and make it. Have a nice day.

Luiz Gomes said...

Boa tarde. Espero um dia poder experimentar um prato lindo e delicioso como esse.

Mary Kirkland said...

That sounds so good.

bill burke said...

Sounds and looks great!

Teresa said...

Siempre interesantes tus reportajes. Besos.

Lorrie said...

This looks so good. We love roasted vegetables.

Sue said...

I've never tried butterbean mash, though we were loving the sweet potato mash before the weather turned so warm. xx

Louca por porcelana said...

Looks delicious!Hugs and blessings.

Snowbird said...

Oh, how delicious!xxx

Angie said...

Jan - this jumps off the page as a bright, delicious summer dish! Can't wait to try it!

Magic Love Crow said...

SO yummy! Thank you Jan! Big Hugs!